Thin Egg Noodles With White Or Black Truffles

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   Boil tagliolini in salted water until al dente. Melt a generous portion of butter in a large pan. When pasta is done, drain well and add to pan. Stir enough to lightly coat the tagliolini. Very quickly, thinly slice the truffles over the pasta, reserving some for garnish. Mix the butter, tagliolini, and truffles quickly, adding just a touch of Parmesan - go very easy on the Parmesan so it doesn't overwhelm the truffles. Season to taste with salt and pepper. The mixture doesn't have to cook; it only needs to be warmed through. Serve on a warm plate with additional truffle shaved over the top.

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